4. Place 1 tablespoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds.

5. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.

6. In a large skillet, heat 1-1/2 teaspoons oil over medium-high heat. In batches, arrange dumplings flat side down in pan; cook for 1 to 2 minutes or until bottoms are lightly browned. Add 1/4 cup water; bring to a simmer. Cover and steam for 4-6 minutes or until water is almost absorbed and filling is no longer pink.

7. Uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. Serve with soy sauce.
Yield: 4 dozen.